Jaffaland

It's always a priviledge to have a master cigar roller from Cuba to grace our shore. Master roller Ramses was in Auckland to demonstrate the art of rolling cigars. I had the opportunity to meet Ramses and had the pleasure of enjoying a freshly rolled cigar.

Ramses was rolling cigars with his personal blend of seco, ligero and volado leaves which just arrived a few days ago from Cuba. The fresh cigar tasted very different to aged cigars. I could taste and savoured the variety of flavors and aroma from the tobacco. The cigar was rolled to perfection with just the right balanced draw and produced the most luscious rich smoke.

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Petite Coronas rolled by Ramses

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Previously I also had the opportunity to meet the following cigar rollers from Cuba.

Mine love affair with H. Upmann Magnum 50 started after I tried a few when Habanos released this double robusto late 2008. I cracked open this box to celebrate a good friend's birthday. The box has been resting in the humidor for close to a year.

We enjoyed this cigar with 23 years old aged Ron Zacapa rum. Both of us nodded in agreement the combination was almost perfect. The smoothness of the rum enhanced the sweet and creamy profile of the Magnum 50.

At 50 ring gauge and 160 mm in length, the cigar evolved from creamy to dark sweet cocoa profile. I would consider the Magnum 50 a full bodied cigar and certainly like to have a substantial meal before lighting one up.

The Clarendon restaurant is certainly worth a visit if one is in the garden city of Christchurch. The menu of the day promoting fresh seasonal Bluff oysters caught our attention. The rest was easy as we were ushered to a nice spot under the cosy outdoor umbrella.

The kind waitress explained the Bluff oyster arrived yesterday and were limited since the harvest commenced about a week ago (end of Feb 2010). The oysters were fresh, juicy with the taste of the sea and nice hint of metallic iodine. I say there were beautiful.....

Pesto & FunghiRisotto

Duck Breast

For the mains, we had pesto and funghi risotto and Asian spiced duck breast with kumaramash and duck filled croquette. The risotto was awesome and worth another visit to savour this delightfully cooked rice dish. The duck breast was well prepared and the croquette give the dish a different twist.

Desserts

I can't finish a meal without desserts. We ordered two desserts to share. The strawberry parfait and apple -vanilla mousse with green tea jelly. The strawberry parfait served with rhubarb and strawberry sorbet on encased cone.